How to Make Grilled Pork Chops That Don't Disappoint

You can officially say goodbye to lackluster pork chops: Ahead, experts reveal how to make grilled pork chops so they turn out fall-apart tender every time. With this step-by-step guide that covers everything from choosing the best pork chops to taking them off the grill, you'll have no doubt pork chop night will be a success.

How to Choose the Best Pork Chops for Grilling

Pork cooked on the grill is a special treat. When it comes to picking a cut, chops are the way to go. Grilled pork chops caramelize, tenderize, and absorb all that wonderful grilled flavor for a fantastic meal that’s high in protein, decadent, versatile, and easy. It’s a win all around. And it all starts with a good cut of meat. Here's what to look for when selecting your pork chops.

Source Quality Meat With High Fat Content

“Buy quality meat from a butcher, or artisan meat purveyor,” advises Russ Kremer, a fifth-generation hog farmer and partner with True Story Foods. He recommends heritage or Kurobuta pork, which is known for its abundant marbling, similar to wagyu beef. “Those fine ribbons of fat interspersed throughout the meat make it extremely tender and juicy when cooked,” Kremer says. “It also has a higher pH content as compared to conventional pork, which, when combined with the intramuscular fat content, keeps it juicy and flavorful." 

Go For Thick-Cut Pork Chops

If you’re working with a butcher, you can also request pork chops cut specifically for an open flame, making your grilled meat all the more successful. “Ask the butcher to cut the pork chops thick, about 1 to 1 1/2 inches,” notes Colin Harter, True Story Foods’ co-founder. “The thickness will result in a deep caramelization on the outside that is worth the extra grill time.”

Buy Bone-in Over Boneless

In terms of boneless or bone-in, the type of pork chop you grill can be a personal preference, but bone-in may be more succulent. “They’re both equally as delicious, but if you’re looking for the result to be super flavorful, tender, and juicy,” says Harter. “I always go with thick-cut, bone-in pork chops. The bone helps to protect the meat, which keeps the pork chop moist."

How to Make Grilled Pork Chops

Now that you've pick out your pork chops, it's time to get grilling. Follow these steps to make the best pork chops.

Step 1: Prep The Pork Chops

Pork chops can be prepped up to a day in advance, before grilling. Start by patting your pork chops dry and seasoning liberally with salt and pepper on all sides. You can also add your preferred meat rub or grill seasoning blends at this stage, and let the flavor soak in overnight or for a few hours in the refrigerator.

Step 2: Let Pork Chops Come to Room Temperature

When you’re ready to grill your pork chops, remove them from the refrigerator and let them come to room temperature.

Step 3: Preheat and Grill

Preheat your grill to medium-high heat, about 375°F to 400°F. Once the grill is up to temperature, add your pork chops to the grates and cover the grill as they cook, flipping once. 

Both bone-in and boneless pork chops will need 4-5 minutes of cook time on the first side. Flip and continue to cook boneless chops for 1-2 minutes more minutes, and 4-5 more minutes if the chops are bone-in.

Step 4: Check for Doneness and Remove From Grill

When the internal temperature of the meat reaches 145°F (use a meat thermometer), remove the chops, and transfer to a clean plate. Cover with aluminum foil to let rest for 5 minutes before serving.